HOT Play Mushroom & Thyme Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Creamy saffron-infused risotto with wild mushrooms and fresh thyme, finished with a touch of white wine. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs arborio rice, vegetable broth, mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups arborio rice
• 4 cups vegetable broth
• 2 cups sliced mixed mushrooms
• 1 small minced shallot
• 1/2 cup white wine
• 2 tbsp chopped fresh thyme
• 1/4 tsp saffron threads
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Step 1: Heat 4 cups vegetable broth in a saucepan until simmering, then reduce heat to low. In a separate heavy-bottomed pot, melt 2 tbsp butter over medium heat. Add 1 small minced shallot and cook for 2 minutes until softened but not browned. Add 2 cups sliced mixed mushrooms and cook for 5 minutes until golden and moisture evaporates.
2. Step 2: Add 1.5 cups arborio rice to the pot, stirring to coat with butter. Pour in 1/2 cup white wine and cook, stirring frequently, until fully absorbed (about 3 minutes). Begin adding the simmering broth, one ladle (1/2 cup) at a time, stirring constantly and waiting for absorption before adding more.
3. Step 3: After adding 3 cups of broth, stir in 1/4 tsp saffron threads and 2 tbsp chopped fresh thyme. Continue adding broth until rice is creamy and tender (about 18-20 minutes total cooking time). Remove from heat, stir in 1/2 cup grated Parmesan cheese, and let rest for 2 minutes. Adjust consistency with more broth if needed, then serve immediately.